Bittersweet Chocolate Cheesecake with a Chocolate Cookie Crust

By Sprig Originals ✓ · cooked up in Sprig

A dense, truly chocolate cheesecake — real 70% bittersweet chocolate plus Dutch cocoa and a whisper of espresso — baked low and slow in a water bath so the center sets like cold ganache instead of sweet mousse. The crushed chocolate cookie crust stays crisp, and a spoonful of tangy whipped crème fraîche on top keeps every bite from turning cloying. Restaurant-dessert-case looks, one springform pan, no special equipment.

Ingredients

• 24 chocolate sandwich cookies, filling included (about 9 oz / 255 g)
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon fine sea salt

• 8 oz bittersweet chocolate (70% cacao), coarsely chopped
• 1/4 cup heavy cream
• 24 oz full-fat block cream cheese (three 8-oz packages), room temperature
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup Dutch-process cocoa powder, sifted
• 1 teaspoon instant espresso powder
• 1/2 teaspoon fine sea salt
• 3/4 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature

• 1/2 cup crème fraîche, cold
• 1/2 cup heavy cream, cold
• 1 tablespoon powdered sugar
• 1 oz bittersweet chocolate, for shaving
• flaky sea salt, for sprinkling

Instructions

1. Heat the oven to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan in two layers of heavy-duty aluminum foil, pressing it snug so no water can seep in. Lightly butter the inside of the pan. Put a kettle or pot of water on to boil for the water bath.
2. Pulse the chocolate sandwich cookies in a food processor to fine crumbs (or seal in a zip-top bag and crush with a rolling pin). Add the melted butter and 1/4 teaspoon salt and pulse until the crumbs look like damp soil. Press firmly into the bottom of the springform pan and about 1/2 inch up the sides, using a flat-bottomed glass to compact it. Bake 10 minutes, then cool on a rack. Reduce the oven to 325°F.
3. Combine the 8 oz chopped chocolate and 1/4 cup heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until melted and glossy (about 1 minute total), or set over a pan of barely simmering water. Set aside to cool to just warm — it should feel neutral, not hot, on your fingertip.
4. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese alone on medium-low for 2 minutes, scraping the bowl and paddle twice, until completely smooth with no lumps. Add the granulated sugar, brown sugar, sifted cocoa, espresso powder, and 1/2 teaspoon salt and beat on low 2 minutes more, scraping down, until no dry streaks remain.
5. Add the sour cream and vanilla and beat on low just to combine. Pour in the melted chocolate mixture and mix on low until the batter is one uniform dark color, scraping the bottom of the bowl well. Keep the speed low from here on — beating air into the batter is what causes cracks and a soufflé-like rise.
6. Add the eggs one at a time, then the extra yolk, mixing on the lowest speed only 15–20 seconds after each addition and scraping the bowl between. Give the batter a final fold with a spatula, reaching the bottom of the bowl, then pour it over the cooled crust and smooth the top. Rap the pan gently on the counter 5 or 6 times to release bubbles.
7. Set the foil-wrapped pan in a large roasting pan and place it on the oven's middle rack. Carefully pour boiling water into the roasting pan to come about 1 inch up the sides of the springform. Bake at 325°F for 60–75 minutes, until the outer 2 inches look set and matte, the center 3 inches jiggle as a single soft unit when nudged, and an instant-read thermometer inserted 1 inch from the center reads 150°F.
8. Turn the oven off, prop the door open a few inches, and let the cheesecake cool in the water bath for 1 hour. Lift the pan out, peel off the foil, and cool on a rack to room temperature, about 1 hour more. Run a thin knife around the very top edge, then refrigerate uncovered for 1 hour before covering loosely; chill at least 6 hours and preferably overnight.
9. Just before serving, whip the crème fraîche, cold heavy cream, and powdered sugar to soft peaks, 1–2 minutes. Release the springform ring, transfer the cheesecake to a plate, and top with dollops or a smooth layer of the whipped crème fraîche. Shave the extra chocolate over the top with a vegetable peeler and finish with a few flakes of sea salt.
10. Slice with a long thin knife dipped in hot water and wiped dry between every cut. Serve the cheesecake cold but let slices sit 10 minutes at room temperature so the chocolate flavor opens up.

Chef's tips

Nutrition (per serving, estimated)

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